Salisbury Steak with Mashed Potatoes and Parsnips and Cress Recipe : Rachael Ray : Food Network

Ingredients

  • 3 large starchy potatoes, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • ½ cup milk or cream
  • ¼ cup finely chopped
  • Salt and freshly ground black pepper
  • Ground nutmeg
  • 1 ½ pounds ground
  • + 11 more ingredients
    • 3 tablespoons
    • 1 egg
    • ½ cup saltine crumbs
    • 3 tablespoons grated onion and juice grate directly over meat
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons butter
    • 2 medium onions, chopped
    • 121 ½ teaspoons ground or rubbed sage, half a palmful
    • 2 tablespoons
    • 1 ½ cups
    • 4 cups loosely packed watercress

Preheat the oven to 425 degrees F. Put the potatoes and parsnips in large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and parsnips and return them to the hot pot. Add the milk or cream and mash. Stir in the pa...

View full recipe at SpringPad

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